Pork Roast with Cranberries

(2)
  3 reviews
  • 15 min prep time
  • 9 hr 15 min total time
  • 6 ingredients
  • 6 servings

Ingredients

1
(2 1/2-lb.) boneless pork shoulder roast, trimmed of fat
1
cup sweetened dried cranberries
1/2
cup chicken broth
1
teaspoon shredded orange peel
1/2
cup cranberry juice cocktail
2
tablespoons cornstarch

Directions

  1. 1 Place pork roast in 3 1/2 to 4-quart slow cooker.
  2. 2 In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.
  3. 3 Cover; cook on low setting for 7 to 9 hours.
  4. 4 To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
  5. 5 In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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